In a medium bowl, combine mayonnaise, tahini, soy sauce, chili oil, chili crisp, rice vinegar, brown sugar, minced garlic, and ginger. Whisk until smooth and creamy.

Cover and refrigerate for at least 1 hour to allow flavors to meld.

In a large bowl, gather cooked chicken, mung bean sprouts, red cabbage, romaine hearts, scallions, cucumber, and carrots. Toss until mixed.

Retrieve the chilled dressing and stir. Drizzle generously over the salad mix and toss gently until well coated.

Transfer salad to serving plates and sprinkle with peanuts and sesame seeds. Serve immediately or refrigerate briefly.